Chocolate Peanut Butter Roulade

• Gluten free

• Refrigerated

  • 9 Eggs

• Condiments

  • 1 cup Peanut butter, Homemade
  • 1 Peanut butter cups

• Baking & Spices

  • 3 oz Bittersweet chocolate
  • 14 tbsp Dutch processed cocoa, powder
  • 1 1/3 cup Powdered sugar
  • 1/8 tsp Salt
  • 1 3/4 cup Sugar

• Dairy

  • 1/2 cup 1 stick of butter
  • 15/16 cup Heavy cream
  • 1/2 cup Heavy whipping cream

• Desserts

  • 1 1/2 tsp Gelatin, Unflavored

• Liquids

  • 11 1/2 tbsp Water

Found on pintsizedbaker.com

Description

Ingredients

• 3 oz. Bittersweet Chocolate
• 2 tablespoons warm water
• 9 eggs, separated
• 1 cup sugar
• 6 tablespoons Dutch-processed cocoa powder
• ⅛ teaspoon salt
• 1 cup Homemade Peanut Butter
• ¾ cup heavy cream
• ⅔ cup powdered sugar
• 1 stick of butter (1/2 cup), room temperature
• ¾ cup powdered sugar
• 3 tablespoons heavy cream
• ¾ cup sugar
• ½ cup + 1½ tablespoon water
• ½ cup Dutch-processed cocoa powder
• 1½ teaspoons unflavored gelatin
• ½ cup heavy whipping cream
• Peanut Butter Cups

Directions

• Preheat oven to 350 deg F.
• Melt chocolate with 2 tablespoons water in a double boiler. Let cool to room temperature.
• Grease the bottom of a 18 x 13 jelly roll pan with softened butter, then line with parchment paper and then butter and flour the paper.
• In a mixer, whip the 9 egg yolks at medium speed and the color turns light yellow. Add ½ cup sugar and whip until thick and pale; approximately 2 minutes.
• Reduce speed to low and add in the melted chocolate then the cocoa powder and salt until just combined.
• In another bowl, whip the 9 egg whites. As they become frothy, increase speed to of mixer and slowly add in ½ cup sugar and whip until soft peaks form.
• Slowly fold in half the egg whites into the chocolate mixture. Add the remaining egg white and fold until no more streaks are present. Be careful not to overmix.
• Pour batter into prepared pan and spread it evenly. Bake for 20 - 25 minutes - top should spring back.
• Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
• When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.
• Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.
• Once the cake is cooled, open it up and spread peanut butter mixture inside. Dont go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.
• In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
• In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
• Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.
• Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
• Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.
• Whip cream and add to the top of the roulade with peanut butter cups as decoration.